How to make Vegan Butterfly Pea Cheesecake

Mix crumbled cookies with melted coconut oil

Press them down into a cake tin and freeze for 30 minutes

Blend silken tofu until smooth

Then, boil it with sugar and agar powder

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Pour one-third of the tofu cream over the biscuit base

Stir butterfly pea powder into the remaining tofu cream

Then, pour it into the cake tin and chill until set

You delicious blue cheesecake is ready!

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